Makes:
24 lollipops
Total Time:
1 hr 30 min
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1 Sara Lee Original Cheesecake, slightly thawed
- 24 paper lollipop sticks
- 4 oz. semi-sweet chocolate, chopped
- 4 Tbsp. heavy whipping cream; room temperature, divided
- 2 Tbsp. butter, divided
- 4 oz. white melting chocolate
- Red food coloring
- 1/4 cup pistachios, chopped
- 1/4 cup toffee bits
make it
Place cheesecake in an electric mixer. Whip until it is a creamy consistency and the graham crust has been thoroughly incorporated. Transfer mixture to a pastry bag. If it is too soft to pipe, place in refrigerator until it is a firmer consistency and able to hold its shape when piped.
On a baking sheet linked with waxed paper pipe into quarter sized balls. Insert a lollipop stick into each ball. Place tray into freezer to chill.
Over a double boiler place semi-sweet chocolate, 2 Tbsp. heavy cream and 1 Tbsp. butter & stir until melted. Repeat using another double boiler with the white chocolate. Once melted, stir in a drop of red food coloring. Remove lollipops from freezer.
Holiday Pops:
Dip cheesecake pop into red tinted white chocolate and then dip into chopped pistachios. Return to tray to set.
Chocolate-Toffee Pop:
Dip cheesecake pop into semi-sweet chocolate and then into toffee bits. Return to tray to set.
Notes
The flavor possiblities are endless, so have fun!!
